This is the most playful recipe in the lineup — a tart, fresh lemon syrup, a swirl of Biscoff paste, and a coconut milk matcha latte, all finished with lemon popcorn on top. It reads less like a tea drink and more like a dessert, which is exactly the point.
The lemon keeps it from becoming too sweet, while the Biscoff adds a caramelized, spiced note that plays surprisingly well against the matcha underneath.
Ingredients for the lemon syrup
- Zest of 1 lemon
- Juice of ½ lemon
- 20 ml warm water
- 45 g sugar
Ingredients for the latte
- 4 g Shiro matcha
- 170 ml coconut milk
- 25 ml lemon syrup
- Lemon popcorn, for garnish
- Biscoff paste
How to make
1. Make the lemon syrup
Combine the lemon zest, lemon juice, warm water, and sugar in a small container. Refrigerate until the sugar has fully dissolved, stirring occasionally.
2. Build the glass
Add the lemon syrup and a swirl of Biscoff paste to a glass, then fill with ice and pour in the coconut milk.
3. Prepare the matcha shot
Whisk the 4 g of matcha with 15 ml of 75°C water first, into a smooth paste, then add a further 30 ml of water and whisk until frothy.
4. Add the matcha shot
Pour the matcha shot over the milk.
5. Garnish
Top with lemon popcorn.
Tip
Warm the Biscoff paste for about 10 seconds before using it — it swirls into the glass far more easily than when it's cold and stiff.
Important
Let the lemon syrup sit in the fridge until the sugar is completely dissolved before using it. Any undissolved sugar will settle at the bottom of the glass, making the last sip noticeably sweeter than the first.
Which matcha to use
We recommend our Ceremonial Matcha Shiro — mellow enough to sit comfortably alongside the lemon and Biscoff without turning the drink bitter.
Variation
Swap the Biscoff paste for a caramel or dulce de leche sauce for a different but equally dessert-like character.